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Blueberry Mead

12 pounds, Wildflower Honey
2 pounds, blueberries
2 teaspoons, gypsum or water crystals
3 teaspoons, yeast nutrient
1 ounce, Hallertauer Leaf hops
1 tablespoon, Irish Moss
2 packs, Red Star Pastuer Champagne yeast

Boil hops, yeast nutrient and water crystals for 30 - 45 minutes. Add Irish Moss in the last 15-30 minutes of the boil. Turn off the heat and add the honey and the blueberries, steep at 180-190 degrees for 15 minutes minimum (30 minutes is ok too). Pour the whole mixture to a bucket or carboy and let cool (or use a wort chiller if you have one). Add the yeast at the temperature recommended on the packet (85-90 degreesI think). Let it ferment. Rack the mead off the fruit after 6-7 days (you can actually let it go longer if you like). Let ferment for 4 more weeks in the secondary then bottle. Other people like to rack their meads at 3-4 week intervals and let it keep going in the carboy. I don't think too much fermentation went on after the first 4 weeks (I made this in July so it fermented fast), so if you keep racking you'll basically be doing some of the aging in the carboy, otherwise it will age in the bottles.
Primary Ferment: 1 week
Secondary Ferment: 4 weeks

Source: Jay Hersh ( Issue #643, 5/23/91
This mead had a terrific rose color. It took over 8 months to really age, and was fantastic after 2 years. It had a nice blueberry nose to it, and quite a kick.

Blackberry Wine 3 pounds of blackberries
3 pounds of sugar
1 gallon of boiling water

Wash berries, put in large bowl and pour over them the boiling water. Stir well, then cover the bowl and leave for ten days. Strain liquid through muslin, add the three pounds of sugar and stir well. Cover the bowl and leave for three days, but stir daily. Put into bottles and cork, loosely at first. The wine will be ready to drink in six months.

SOURCE: Unknown

Chamomile Sangria

14 Chamomile Herbal Tea Bags
6 cups fresh, cold water
1 cup white seedless grapes, halved
1 cup seedless orange sections
1 cup strawberries, quartered
1 cup pineapple chunks
1 cups cold pineapple juice
1 cups cold cranberry juice
1 cup cold orange juice
2 cups cold ginger ale (diet ginger ale is fine, too)

Bring water to a rolling boil, pour over tea bags. Steep 10 minutes; remove tea bags. Allow to cool. Place fruit in a large pitcher. Add the liquid one at time; stir well. Chill at least 4 hours. Serve over chipped or shaved ice.

SOURCE: unknown

Elderberry Mead Port

10 lb. light clover honey
1 oz. tartaric acid
8 oz. dried Elderberries
1 yeast (EC 1118)

Bring 2 gallons of water to a boil in a stainless or ceramic pan and remove heat source.
Add tartaric acid and honey, stir gently to dissolve.
Depending on how the honey was processed, there may be wax and protein substance that will collect at the surface.
Gently skim anything that appears, using a screen spoon.
Cover and allow to cool to 85f. Pour this into a 3 gallon carboy, add yeast and attach air lock.
Allow to fermentation to proceed for two days before adding elderberries.
Do a quick cold water wash on the dried elderberries using a large fine screen strainer.
A lot of liquid which appears brown will pass through. Put the rinsed elderberries in the carboy using a funnel.
Rack once about 4 weeks into the fermentation discarding the elderberries.

Yields: 3 gal


Harvest Moonshine

1 heaping tablespoon whole cloves
1/2 cup dried for fresh apple peel
1/4 cup dried or fresh lemon peel
1/4 cup dried or fresh orange peel
2 whole cinnamon sticks
2 bay leafs
5-6 whole nutmeg seeds
1 inch sliced, crushed
ginger root
1 capful vanilla extract
1/4 tsp. allspice
1 gallon water
2.5 pounds honey
1/3 pkg. of active yeast or 1/2 pkg. wine yeast

To enjoy this wine for any fall celebrations, prepare it no later than Imbolc (February 1). This is a rich honey mead which quiteliterally tastes like fall when aged properly.
Begin by placing all ingredients, except for the honey and yeast, in a large pot. Bring this slowly to boil so that it smells heady with herbs. Add the honey and stir until dissolved.
As this boils, scum will surface in the bubbles. This should be scooped off, then remove the entire batch from heat.
Suspend the yeast in 1/4 cup warm water to begin activating it. When the honey water has cooled to luke warm, add the yeast and cover the pot with a thick towel. Let this stand for three days.
Strain and bottle your wine in either loosely corked containers or in a gallon jug whose top is left on very loosely to allow the fermentation pressure to escape. Once the bubbling stops, you can cork or close the bottle tightly. Take a quick taste to be sure it is still sweet enough for you. If not, pour back into a kettle and add a little honey over a warm flame until you are happy with the result. Re-bottle and allow to age.
If you prefer a non-alcoholic version of this, reduce honey on the initial process to a personally pleasing taste and delete the yeast. Allow to age for about six months for best flavor.

SOURCE: unknown

Marigold Ale

10 pounds Munton & Fison light unhopped extract
2 pounds marigold honey
4 ounces Fuggles leaf hops (boil)
1 ounce Cascade pellets (finish)
Munton & Fison ale yeast
champagne yeast

Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five minutes. Pour in fermenter with 3-1/2 gallons cold water. Pitch ale yeast. When fermentation subsides, pitch champagne yeast. When clear, rack to secondary. Let sit a long time and then bottle. Age at least one year.
Secondary ferment: Long time


Marigold Wine

1 qt marigold petals, firmly packed
lb chopped golden raisins
2 lbs granulated sugar
1 medium orange
7 pts water
1 tsp yeast nutrient
1 pkt wine yeast

Put water on to boil, stirring sugar in until dissolved. Prepare zest of orange peel and then extract the juice from the pulp. Put marigold petals, chopped raisins and zest of orange in nylon straining bag and tie closed. Put in primary with yeast nutrient and pour boiling water over bag. Cover primary and set aside to cool. When room temperature or slightly warm, add activated yeast. Recover primary and gently squeeze bag twice a day for 5-6 days. Squeeze bag to extract liquid, discard contents of bag, and recover primary. Allow to settle overnight and rack into secondary. Fit airlock and set aside to continue fermentation. Rack, top up and refit airlock after 30 days, then again after additional 60 days. Set in cool place 4 months, checking airlock periodically for seal. Rack, stabilize and sweeten to taste if desired, but this wine is very good dry. If sweetened, set aside additional 14 days to check for signs of refermentation. If none or if wine is not sweetened, carefully rack into bottles and cellar 12 months before tasting.


Mint Green Tea Lemonade

15 Green Tea with Mint Tea Bags
gallon fresh, cold water
2 (12oz.) frozen lemonade concentrate (no need to thaw)

Bring water to a rapid boil; remove from heat. Pour hot water over tea bags; steep 10 minutes. Remove tea bags. Place frozen lemonade intoa glass pitcher, add tea slowly and stir well. Refrigerate 3 hours. Stir well and pour into ice filled glasses. Garnish with mint leaves or lemon slices.

(1 gallon, 3 cups)

SOURCE: unknown

Rose Geranium Blackberry Liqueur

4 pt Blackberries
1 c Rose Geranium Leaves
4 c Vodka
1/2 c White Wine
1 c Sugar
1/2 c Water

Combine the berries, geranium leaves, vodka, and wine in a large container with a tight-fitting cover. Set the mixture in a cool dark place to season for one month. Open the container and bruise the berries slightly. Cover and allow the mixture to steep for another five days. Next, strain the mixture. Then pour through a filter. Boil the sugar and water together in a saucepan until the sugar is dissolved. Allow mixture to cool and gradually stir into the liqueur. Taste. When the liqueur is to the desired sweetness, bottle and age for approximately 4 to five weeks. Age in a cool dark place.

Makes about one to two quarts.

Source: unknown

Sunshine Punch

1 qt. cranberry juice
1 c. sugar
2 c. orange juice
1 c. pineapple juice
1/2 tsp. almond extract
2 c. chilled ginger ale
1 pint pineapple sherbet

Blend the cranberry juice, sugar, fruit juices, and almond extract. Refrigerate, covered, until serving time. Just before serving, stir in the ginger ale and sherbet.

SOURCE: unknown

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